Veggie Mac and Tuna the Editors of Publications International, Ltd.
Veggie Mac and Tuna
Makes 6 servings
|1-1/2||cups (6 ounces) elbow macaroni|
|3||tablespoons butter or margarine|
|1||small onion, chopped|
|1/2||medium red bell pepper, chopped|
|1/2||medium green bell pepper, chopped|
|1/4||cup all-purpose flour|
|8||ounces cubed light pasteurized process cheese product|
|1/2||teaspoon dried marjoram leaves|
|1||package (10 ounces) frozen peas|
|1||can (9 ounces) tuna in water, drained|
- Cook macaroni according to package directions until just tender; drain.
- Melt butter in medium saucepan over medium heat. Add onion and bell peppers. Cook and stir 5 minutes or until tender. Add flour. Cook and stir 2 minutes over medium heat. Stir in milk. Bring to a boil. Boil, stirring constantly, until thickened. Reduce heat to low; add cheese and marjoram. Stir until cheese is melted.
- Combine macaroni, cheese sauce, peas and tuna in slow cooker. Cover and cook on LOW 2-1/2 hours or until bubbly at edge.
|Total Fat||20 g|
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